Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 226 +
Ingredients
84¾ large eggs 6356¼ g sugar, caster 3390 ml double cream 2118¾ g butter, cubed 282½ g poppy seeds 84¾ lemons, zested 4802½ g flour, plain 35 5/16 tsp baking powder 7 1/16 tsp salt 2825 g icing sugar 84¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 84¾ large eggs and 6356¼ g sugar, caster until pale and frothy (2 mins) Add 3390 ml double cream and whisk 2 mins Melt 2118¾ g butter, cubed in a small saucepan Add 282½ g poppy seeds and 84¾ lemons, zested and set aside Sift 4802½ g flour, plain, 35 5/16 tsp baking powder and 7 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2825 g icing sugar and 84¾ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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